This sheet pan teriyaki tofu is one of those simple, adaptable recipes that’ll definitely be on repeat in my house. I’m always talking about the benefits of soy foods, it’s a great plant-based protein. There is some research indicating that soy foods may decrease risk of lung cancer in non-smokers, decrease risk of prostate cancer,Read more
Sloppy Joes are an American classic, but this recipe includes a small change. Instead of just using ground beef, I’ve added cooked lentils to cut calories and costs. The lentils aren’t noticeable since they have a similar texture to the ground beef, but add great protein and fiber, to help you fill up. If you’reRead more
My dear boyfriend told me that he sometimes takes tuna to work. I naturally assumed he meant as a tuna salad sandwich. But what he really meant was that he takes tuna in a can, drains it, and then scoops plain tuna on crackers. That’s it. (No wonder he thinks I’m a great cook, right?!)Read more
Tabbouleh is a Middle Eastern salad that’s typically made with bulgur, parsley, mint, tomatoes, onion, and lemon. It’s not one of my favorite salads because I usually find the parsley to be overbearing. But since I had some black rice in the cupboard leftover from this Emperor’s Rice Salad, and some sumac I’d been wanting toRead more
This is one of my new go-to salads. I love the combination of whole grains and veggies. This is super easy to throw together and can be easily adapted to whatever vegetables you have on hand. The dressing is a simple, fresh, tart dressing that goes nicely with the fresh vegetables and slight nutty flavorRead more
We all know we should eat more veggies, so here’s an easy way to start the day’s veggie count early. This is also a great way to use up some of the veggies in your crisper. Since this was served for breakfast on the last day at the beach house, we were eager to useRead more